Roasted Sausages With Cider

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In this summertime crowd-pleaser, onions and zucchini are cooked to golden brown before simmering in cider, which enhances caramelization. Be sure to use a dry cider—the folks at NOK Vino often have some on hand from their own orchards—or else the finished dish will be too sweet. Cofounder Nicholas Kimberly says the roasted sausages are great on their own, “or you can chop them with the zucchini and toss it all with cooked pasta for a more substantial meal.”

Featured in “Are Hybrid Grapes the Future of American Wine?” by Chris Cohen in theSpring/Summer 2026 issue. See more recipes and stories fromIssue 206.

Ingredients

3 Tbsp. extra-virgin olive oil
2 medium zucchini, ends trimmed, halved lengthwise, and cut into ¼-in.-thick half-moons
Kosher salt and freshly ground black pepper
2 large onions, thinly sliced
¾ cup dry hard cider
4 pork sausages, such as bratwurst (about 1 lb.)

Instructions

Step 1

Position a rack in the upper third of the oven and preheat to 425°F. To a large ovenproof skillet over medium heat, add the oil. When it’s hot and shimmering, add the zucchini, season generously with salt and black pepper, and cook, stirring occasionally, until softened, about 6 minutes. Add the onions, turn the heat to medium-high, and cook, stirring occasionally, until the vegetables are light golden, about 5 minutes. Add the cider, scraping up any browned bits. Continue cooking until the mixture is bubbling and the liquid has slightly reduced, about 2 minutes more. Season to taste with salt, then top with the sausages.

Step 2

Bake until the vegetable mixture thickens and becomes jammy, 8–10 minutes. Using tongs, turn the sausages, then set the oven to broil and cook until the sausages are browned on top and cooked through, about 5 minutes. Serve hot.

Position a rack in the upper third of the oven and preheat to 425°F. To a large ovenproof skillet over medium heat, add the oil. When it’s hot and shimmering, add the zucchini, season generously with salt and black pepper, and cook, stirring occasionally, until softened, about 6 minutes. Add the onions, turn the heat to medium-high, and cook, stirring occasionally, until the vegetables are light golden, about 5 minutes. Add the cider, scraping up any browned bits. Continue cooking until the mixture is bubbling and the liquid has slightly reduced, about 2 minutes more. Season to taste with salt, then top with the sausages.
Bake until the vegetable mixture thickens and becomes jammy, 8–10 minutes. Using tongs, turn the sausages, then set the oven to broil and cook until the sausages are browned on top and cooked through, about 5 minutes. Serve hot.